Laurent Petit
Paris
France
Overview
Laurent Petit is a French chef known for his exceptional culinary talent. Born on June 22, 1963, in the village of Bussières-lès-Belmont in the Haute-Marne department of France, his culinary journey has been marked by innovation and dedication to local flavors.
Growing up in a family where his father was a butcher-charcutier, Laurent Petit’s first culinary emotions were tied to the smells of pâtés en croûte, dried sausages, and black blood sausage.
Despite being a dissipated and rebellious student, he pursued culinary education at the École Hôtelière Saint-Exupéry in Saint-Dizier, earning a Certificat d’Aptitude Professionnelle (CAP) in cooking in 1981.
Laurent Petit’s culinary journey took him to renowned restaurants and chefs:
He worked as a cooking assistant at Pied de Cochon in Paris and alongside sommelier Philippe Faure-Brac at Bistrot du sommelier.
Internships with Michelin-starred chefs like Michel Guérard, Gérard Boyer, Charles Barrier, Jean-Pierre Billoux, and Roger Vergé further shaped his skills.
In 1987, at the age of 24, he opened his first restaurant, Le Péché Gourmand, in Briançon.
Later, he settled in Annecy, where he and his wife, Martine Coin, established Le Clos des Sens in 1992.
Le Clos des Sens earned its first Michelin star in 2000 and its second in 2007.
Laurent Petit also created the contemporary brasserie ContreSens in Annecy.
His commitment to local food led to a “cooking out” phase, focusing on vegetables and giving up meat.
Le Clos des Sens expanded, becoming a 5-star hotel in 2015 and a member of Relais & Châteaux in 2016.
Laurent Petit’s passion for gastronomy and dedication to excellence continue to inspire food enthusiasts!
Learn More
SOCIAL MEDIA
Growing up in a family where his father was a butcher-charcutier, Laurent Petit’s first culinary emotions were tied to the smells of pâtés en croûte, dried sausages, and black blood sausage.
Despite being a dissipated and rebellious student, he pursued culinary education at the École Hôtelière Saint-Exupéry in Saint-Dizier, earning a Certificat d’Aptitude Professionnelle (CAP) in cooking in 1981.
Laurent Petit’s culinary journey took him to renowned restaurants and chefs:
He worked as a cooking assistant at Pied de Cochon in Paris and alongside sommelier Philippe Faure-Brac at Bistrot du sommelier.
Internships with Michelin-starred chefs like Michel Guérard, Gérard Boyer, Charles Barrier, Jean-Pierre Billoux, and Roger Vergé further shaped his skills.
In 1987, at the age of 24, he opened his first restaurant, Le Péché Gourmand, in Briançon.
Later, he settled in Annecy, where he and his wife, Martine Coin, established Le Clos des Sens in 1992.
Le Clos des Sens earned its first Michelin star in 2000 and its second in 2007.
Laurent Petit also created the contemporary brasserie ContreSens in Annecy.
His commitment to local food led to a “cooking out” phase, focusing on vegetables and giving up meat.
Le Clos des Sens expanded, becoming a 5-star hotel in 2015 and a member of Relais & Châteaux in 2016.
Laurent Petit’s passion for gastronomy and dedication to excellence continue to inspire food enthusiasts!
Curated by the World Culinary Awards
Curating the world's finest experiences, providing discerning travellers with a passport to excellence, where quality, authenticity, and cultural richness reign supreme.